Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine-Reference-Cited by-同舟云学术

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Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine

Published:2024-07 Issue:13 Volume:10 Page:e33122
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Ayalew Dessalew Birlew,Abera Biresaw Demelash^ORCID,Adiss Yemenue Lake

Publisher

Elsevier BV

Reference63 articles.

1. Feeding the world into the future – food and nutrition security: the role of food science and technology;Jingxin Tian;Front. Life Sci.,2016

2. Health inequalities of global protein-energy malnutrition from 1990 to 2019 and forecast prevalence for 2044: data from the Global Burden of Disease Study 2019;Jiang;Publ. Health,2023

3. Meat analogues: health promising sustainable meat substitutes;Kumar;Crit. Rev. Food Sci. Nutr.,2017

4. Meat analog: a review;Malav;Crit. Rev. Food Sci. Nutr.,2015

5. Meat analogues in the perspective of recent scientific research: a review;Kołodziejczak;Foods,2022

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